| (19) |
 |
|
(11) |
EP 0 872 188 A3 |
| (12) |
EUROPEAN PATENT APPLICATION |
| (88) |
Date of publication A3: |
|
02.12.1998 Bulletin 1998/49 |
| (43) |
Date of publication A2: |
|
21.10.1998 Bulletin 1998/43 |
| (22) |
Date of filing: 30.03.1998 |
|
| (51) |
International Patent Classification (IPC)6: A23L 1/16 |
|
| (84) |
Designated Contracting States: |
|
AT BE CH DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE |
|
Designated Extension States: |
|
AL LT LV MK RO SI |
| (30) |
Priority: |
18.04.1997 IT PD970082
|
| (71) |
Applicant: Favero Antonio S.r.l. |
|
35127 Padova (IT) |
|
| (72) |
Inventor: |
|
- Favero, Giampaolo
35132 Padova (IT)
|
| (74) |
Representative: Modiano, Guido, Dr.-Ing. et al |
|
Modiano & Associati SpA
Via Meravigli, 16
20123 Milano
20123 Milano (IT) |
|
| |
|
| (54) |
Method for preparing gluten-free pasta based on corn and/or rice and gluten-free pasta
obtained with the method |
(57) The method consists in preparing a gluten-free pasta starting from a corn and/or
rice flour which is partially gelatinized and to which a monoglyceride is initially
added. Humidification is then performed in a vacuum mixing tank, followed by extrusion
by means of a multistage controlled-temperature extruder-cooker. The pasta is cut
in a die and used after pre-drying for undried pasta or is dried until it reaches
a final humidity of approximately 12% for dried pasta. The resulting pasta is suitable
for use in the dietary field and in particular for feeding patients affected by coeliac
disease, diabetes and other similar diseases and has good organoleptic and palatability
characteristics.